One of my all time favourite meals is Chilli Con Carne on toast. Normally when I eat Chilli, I just buy it in a can since it’s quick and easy, however I noticed the amount of sodium in one can of Chilli the other day, and since I’m trying to cut down on my sodium intake, I figured this would be a good time to learn how to make it from scratch.
3 Alarm Chilli Con Carne
As usual, I made some alterations to the original recipe to suit my own taste. I doubled the ground beef, halved the celery (since celery is high in Oxalate), and didn’t use any salt. I also used Minced Garlic instead of Crushed Garlic. I learned from my last recipe that 1 clove of crushed garlic is equivalent to 1 tsp of crushed garlic, which is also equivalent to 1/2 tsp of Minced garlic. The recipe called for 2 cloves of crushed garlic so I essentially used 1 tsp of Minced Garlic in this Chilli Con Carne recipe.
Here are the prepared Ingredients.
The first step in this recipe is to brown the meat prior to putting it in the Slow Cooker. I’m not entirely sure why you need to brown it first, but perhaps it’s to get rid of the fat. Once the ground beef was browned, I put it under a warm tap to wash all the fat off the meat. If you use lean mince perhaps this step isn’t really necessary, however I’d wash it anyway.
Once the mince is browned, and rinsed, simply put it in the Slow Cooker. Then take all the ingredients in no particular order and put it in the Slow Cooker as well. Mix well… very well. I made the mistake of not mixing really well and when I went to have a little taste it just about burned a hole in my tongue. Then I realised it just wasn’t mixed thoroughly enough in the Slow Cooker.
Once in the Slow Cooker, and mixed well, put it on Low for 8 hours.
Note. Kidney Beans and Cannellini Beans appear to have a reasonable amount of sodium in them, so this Chilli Con Carne recipe isn’t low sodium, although it’s lower than most chilli recipes I’ve seen simply because I added no salt to the recipe.
Final Result – Success
I don’t believe it, I didn’t ruin the recipe and it actually tasted really good. Not bad considering I made changes to the ingredients. I initially thought I over did it with the chilli spices, but as it turns out, it’s rather perfect taste wise. Not mild, but not super hot either. I’d consider it a 3 alarm chilli, although I’m not sure if that’s a specific rating so take it with a grain of salt (or in this case, without salt 😉 ). It’s amazing how salt isn’t needed to make the dish taste awesome. I haven’t worked out why all recipes appear to need salt. They seem to taste great even without salt. If I had a criticism though, it would be a smidgeon too much liquid. I’d rather have too much liquid though, than not enough.
Here is the final result.
This 3 Alarm Chilli Con Carne would be great on toast, or on Hot Dog frankfurters.
As usual, feel free to comment.